Baked Wild-Caught Trout with Lemon and Capers
Ingredients:
4 wild-caught trout fillets
2 tablespoons olive oil
2 tablespoons capers, drained
1 lemon, thinly sliced
2 garlic cloves, minced
1/4 cup white wine (optional)
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Preheat your oven to 375°F (190°C).
Place the trout fillets in a baking dish. Drizzle with olive oil and season with salt and pepper.
Scatter the capers and minced garlic over the fillets. Lay the lemon slices on top.
If using, pour the white wine into the dish around the trout fillets.
Bake for 15-20 minutes, or until the trout is cooked through and flakes easily with a fork.
Garnish with fresh parsley and serve with roasted potatoes or a fresh green salad.